A slow cooker is a busy mom’s best friend! My navy bean soup recipe make a delicious, filling meal that’s easy to prepare using simple ingredients.
I love a good soup recipe during the cold winter months. Fortunately my whole family loves soup, so we’re always trying new soup recipes.
This slow cooker navy bean soup recipe is quick and easy to make. It’s filling too so it makes a great meal.
All you need is a few simple ingredients and you’ll be able to whip up this navy bean soup recipe. I love using my slow cooker for soups because I can either prep everything the night before and just turn it on in the morning or I can toss things in throughout the day when I have spare time.
If you’re looking for a delicious, slow cooker navy bean soup recipe using simple real food ingredients, give this one a try. Your family will love it!
Slow Cooker Navy Bean Soup Recipe
This Slow Cooker Navy Bean Soup recipe is the perfect dinner for cold winter nights!
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 medium yellow onion
- ½ pound carrots
- 4 stalks celery
- 1 pound dry navy beans (you do not need to soak these overnight)
- 1 whole bay leaf
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon freshly cracked pepper
- 1½ teaspoon sea salt
- 6 cups homemade chicken stock
- Start off by adding Navy Beans to a large stockpot and boil for 10 minutes.
- While the navy beans are boiling, mince the garlic, dice the onion, slice the celery and slice the carrots into thin rounds.
- Add the olive oil, garlic, onion, celery, and carrots to a large slow cooker.
- Drain your beans and sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika and some freshly cracked pepper.
- Add six cups of chicken stock to the slow cooker stir carefully to combine the ingredients. Place the lid on the slow cooker and cook for 8 hours on low or on high for 4-5 hours.
- After 8 hours, stir the soup and mash the beans slightly to thicken up the soup to your desired consistency.
- You’ll want to add some sea salt before serving to make the flavors pop. Starting with ½ teaspoon, add salt to your taste. I used about 1 teaspoon total, but keep tasting and adding more, ½ teaspoon at a time, until it reaches the level that you prefer.
Does your family like navy bean soup? Have you ever made it in a slow cooker?